1 lb (450 g) beef strips (flank, sirloin, or skirt steak, sliced thinly against the grain)
2 tbsp cornstarch
2 tbsp olive oil (or cooking oil of choice)
Sauce
3 tbsp soy sauce
2 tbsp brown sugar or honey
1 tbsp oyster sauce
2 cloves garlic, minced
1 tsp ginger, grated
1/4 cup (60 ml) water
Garnish
Green onions, sliced into 1-inch pieces or finely chopped
Sesame seeds
Directions
Prepare and coat the beef: Pat the beef strips thoroughly dry with paper towels. Place in a bowl, sprinkle with the cornstarch, and toss until every strip is evenly coated in a thin layer.
Mix the sauce: In a small bowl, whisk together the soy sauce, brown sugar (or honey), oyster sauce, minced garlic, grated ginger, and water until the sugar dissolves. Set aside.
Sear the beef: Heat the oil in a large skillet or wok over medium-high heat. Add the coated beef in a single layer (cook in batches so you don't overcrowd). Fry undisturbed about 2 minutes to form a crisp crust, then toss and cook another 1-2 minutes until browned. Remove to a plate.
Thicken the glaze: Pour the sauce into the same hot skillet. Bring to a simmer over medium heat, stirring continuously for 1-2 minutes until it turns dark, glossy, and sticky.
Combine and caramelize: Return the beef to the skillet with the green onions. Toss vigorously for 1-2 minutes until coated, heated through, and the sauce caramelizes into a thick coating that clings to the meat.
Garnish and serve: Remove from heat, transfer to a serving plate, and sprinkle generously with toasted sesame seeds.
